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  1. Steamed Mussels the Belgian Way

    up occasionally, to bring the top mussels in the broth, and to mix the vegetables with the mussels. ... (together with some broth and vegetables) in the Wittekerke Mussel pot. Garnish with Parsley. Serve: Serve with French bread or French fries and mayonnaise. Enjoy this truly delicious meal with a nice ...

  2. Troubadour Obscura

    roasted flavors. Coffee? Chocolate? Pleasant bitterness. A beer to have with your main course. The pronounced taste makes it an ideal match for dishes with strong tasting sauces. Let it fight, let it ... would be the middle of the afternoon sitting on a patio with friends, or watching people go by. This ...

  3. Gulden Draak- Conquer the Fear.....Conquer the Dragon

    recipe since 1784, it is second fermented with wine yeast making it aggressively smooth. Gulden Draak is caramel in color, with a fruity nose and malty toffee taste. The yeast cultures are still alive in the bottle meaning this beer  is as fresh as the day it was made. As with all dragons, this legendary ale can ...

  4. Oude Geuze Boon

    7.00% 12.7 oz. bottle Pale Oude Geuze Boon is one of the finest examples of the traditional 100% spontaneous fermentation Lambic style. To moderate the sourness, Boon Brewery only brews Lambic in the 7 cold months, from early October until April, according to the traditional "turbid mash" system. This ...

  5. Global Beer Featured in On Tap Magazine

      Steve Villani sat down with Connie Poole of On Tap Magazine for a tasting and ... Beer is to Belgium, what wine is to France. With that in mind, On Tap had the privilege of sitting down with Steve Villani, president of the Global Beer Network to sample and discuss their portfolio of ...

  6. Old Brown Chicken

    Chicken, spice and scatter with half of the flour. Bake the pieces of Chicken until brown in pot with ... fire to stew until done. Serve: Serve with potatoes and apple-sauce. Serve for each of ...

  7. Meatloaf from the Abbey

    must be cooked, no red meat left. Serve: Serve with potatoes, and boiled veggies of your choice. This meatloaf could also be served with a fresh tomato salad, or fruit chutney with French bread ...

  8. Piraat Cheese Fondue

    a pan, heat the liquid up, and put the pieces of cheese in the beer. While continuously stirring with a wooden spoon the cheese will melt in the beer. Bring the “porridge” to taste with salt, pepper and nutmeg. Take your fondue-pan, smear it with a clove of garlic, and empty your melted cheese-beer ...

  9. La Divine Triple

    mouth feel. Hoppy notes. Aperitif, starter, main course, dessert...it’s all good with this beer. Plenty of combinations possible. Hard to make a mistake with this beer! Triple Ale Brasserie Silly The top ... and wooing flavor. Very rich mouth feel. Some residual sugars are balanced with hoppy notes infused by ...

  10. Monk's Cafe Carbonnade a la Flammande (Beef Stew)

    1 Tbsp brown sugar How to prepare: 1. Pat beef dry with paper towels, then season well with ... browned beef with any of the accumulated juices, and salt and pepper to taste. 8. Increase heat to ... add the mustard and brown sugar. 11. Discard thyme and bay leaf. Adjust seasonings with salt and ...

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